One of our stops was on the island of Cebu where we stayed overnight at Plantation Bay Resort & Spa.

I was impressed with their pools – eight of them, four of which are saltwater lagoons and four are freshwater pools – covering a total of six acres.

I never forgot the pools, so in March 2015 when we returned to the Philippines we booked a stay at Plantation Bay Resort.

The resort is designed to resemble an historic plantation village with a one-mile circular road that passes by the many plantation-style accommodation buildings, the spa, restaurants and activity areas.

Riding the vintage horse and carriage around the property I spotted the chef cooking a whole pig near one of the pools.

A vintage horse and carriage ride

The pig, called lechon, is served several times a week at Plantation Bay’s themed dinners.

I returned to learn how it is prepared.

Later that day John and I enjoyed the evening’s Filipino-themed dinner with a great cultural show and lechon.

Black Lechon is unique to Cebu.

Chef Mon, the sous chef, said that Plantation Bay’s Black Lechon is the best and offered to challenge Anthony Bourdain to visit Plantation Bay and try it.

Bourdain claimed Cebu Lechon was the best roast pig but ate at another Cebu restaurant.

Legend has it that Black Lechon was served to Magellan in 1521 when his voyage stopped in Cebu but most likely it originated with the local natives.

Roasting a pig

The name “lechon” is derived from the Spanish for “milk” but today in the Philippines it refers to the roasted suckling pig or colloquially to a chubby child.

It is one of the national dishes of the Philippines and no celebration, fiesta, or family event is considered complete without lechon.

It is especially popular at Christmastime.

You can wow your family and friends at your next big gathering by serving lechon.

Using one of the leaves wrap it around the lemon grass and scallions bunched together to create a bundle.

Place in the belly on top of the mixture.

Sew up the belly.

Roast over live charcoal until crisp.

Plan on at least one hour per 10 pounds.

Preparing the meal.

Brush frequently with coconut milk to keep skin from cracking and to get the black color.

When cooking is complete remove the pig from spit and the stuffing from the belly and it is ready to carve.

The skin is edible.

Serve with native sauce.

Tip: Before cooking the pig can be prepared a day ahead and stored in a plastic bag.

Trivia Tease™: Where is Ganondagan?

Look for the answer next week.

Sandra and her husband, John, have been exploring the world for decades, always on the lookout for something new and unique to experience. We have sailed down the Nile for a week on a felucca, stayed with the Pesch Indians in La Mosquitia, visited schools in a variety of countries, and — to add balance to our life — stayed at some of the most luxurious hotels in the world. Let the fun continue!

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